Saturday, November 29, 2008
Thanksgiving leftovers are one of my favorite things about Thanksgiving. Turkey is pretty good on Thanksgiving Day (and anyone who doesn't think so is either a vegetarian or someone who's never had either grilled or deep-fried turkey), but it gets better on the days after. A few slices of leftover turkey breast and pepper jack on sourdough with mayo and dijon makes the perfect sandwich. Turkey white meat is just like chicken breast, but better, and its dark meat is ideal for soup or curry.
My main conflict with dark turkey meat is "soup or curry", so I compromised and made a turkey mulligatawny, which I decided to call "mulligaturkey". Unfortunately, I didn't invent that term, but my mulligaturkey soup recipe is mine and mine alone.
My soup is based on this recipe from chow.com, but didn't include the coconut milk (because we didn't have any) and replaced the rice with more Thanksgivingy leftover faire (mashed potatoes and root vegetables -- parsnips and rutabagas). It's the same basic soup with the same spices, and a very creative use of Thanksgiving leftovers.
4 cups turkey stock
1 medium yellow onion, medium dice
1 medium Granny Smith apple, peeled, cored, and medium dice
1 medium carrot, peeled and medium dice
5 medium cloves garlic, finely chopped
1 tablespoon curry powder
1 tablespoon garam masala
1/2 teaspoon ground cumin
1/8 teaspoon ground cloves
2 cups diced, cooked turkey
1 cup leftover mashed potatoes
1 cup mashed other (squash, sweet potato, root veg)
1/4 cup freshly squeezed lime juice
1/2 teaspoon finely grated lime zest (optional)
1/2 cup packed fresh cilantro leaves and tender stems, for garnish
1. Chop apples, carrot, and garlic, add spices (masala, cumin, cloves), and saute in a large stockpot with oil or butter (ghee) until apple is tender and onion is translucent, about 5-10 minutes.
2. Add stock (my turkey stock is just bones and water) and an extra cup of turkey gravy (if you have it). Bring to a simmer and cook for 8-10 more minutes, until vegetables are tender.
3. Add lime juice, mashed potatoes, and "other" (something orange is best -- sweet potato or pumpkin or rutabaga). My family is Norwegian, so we always roast rutabagas with our turkey on Thanksgiving. Stir the soup with a hand-blender, bring to a simmer, then add cooked turkey keep simmering for 20-30 minutes more.
4. Garnish with cilantro, lime zest, or plain yogurt.
If there were actual Indians at the first Thanksgiving, I'm pretty sure this is what they would have served on the days after Thanksgiving!